Sourdough Everything Bread Recipe
Everything Bagel Sourdough Bread combines great bread with everything bagel seasoning for a flavorful loaf of bread that has great texture. This popular seasoning blend is traditionally found on bagels, but it can be added to anything you want a savory flavor boost.
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The world of sourdough is delightful, giving us familiar classics like easy sourdough bread, sourdough cinnamon rolls or sourdough brioche bread. But don’t be afraid to experiment and discover new flavors and combinations.
Sometimes finding great flavors isn’t a matter of inventing something new, but combining what’s right in front of you. What you have lingering in the back of your cupboard or fridge.
Everything bagel seasoning isn’t new, but it’s delicious and perfect to add to any type of bread.
After one bite, this bagel sourdough bread recipe might just become your new favorite bread. The recipe is straightforward and requires only 5 ingredients. It’s like eating bagel bread, which is never a bad thing. It’s so yummy that your taste buds will thank you!
What Is Everything Bread?
Everything bagel sourdough bread is a loaf of delicious sourdough bread loaded with everything bagel seasoning.
Now you might be asking, what is everything bagel seasoning? The short answer is it’s delicious! But really, it’s a seasoning mix of spices and seeds that typically includes poppy seeds, a blend of both black sesame seeds and white sesame seeds, garlic, onion flakes, and salt.
While everything bagel seasoning isn’t difficult to make, it’s easy to find at a reasonable price. I’ve bought it in bulk at Costco or Trader joe.
Why You’ll Love This Everything Bread Recipe
- Versatile – You can enjoy everything bread without making sourdough bagels. Enjoy delicious sandwiches, topped with eggs, avocado toast, a smear of cream cheese, or butter. Really, the possibilities are endless.
- Vegan – Most sourdough breads are made with a short ingredient list that is vegan-friendly.
- Added Fiber – The seeds and spices add fiber and minerals to the bread, increasing its nutritional value.
- Easy – Everything bagel seasoning bread is easy to make and requires minimal kitchen equipment.
Sourdough Everything Bread Ingredients
- Sourdough starter – Like all great sourdough recipes, the heartbeat of a good loaf starts with a healthy sourdough starter. Use active sourdough starter that has been fed recently and allowed to rise to its peak.
- Flour – For this everything bagel sourdough bread recipe, use bread flour since it provides a strong structure from its higher protein content, resulting in a taller loaf with a chewy texture. All-purpose flour has a lower protein content and won’t yield the same results.
- Sea salt – Not only flavors the bread but also helps strengthen the gluten structure.
- Water – I like to use warm, filtered water during the cooler months to encourage the fermentation process.
- Everything Bagel Seasoning – A blend of seeds and spices first added to bagels, which adds savory and salty flavor and texture.
How To Make Everything Bagel Sourdough Bread Overview
Levain
- Mix active starter, flour, and water in a clean, small jar. Cover, and place in a warm place until it comes to its peak.
Mix
- Combine all of the levain, water, salt, and everything bagel seasoning into a large mixing bowl. Mix to break up the starter before adding the bread flour.
Strengthen the Dough | Bulk Fermentation
- Do a series of stretch and folds to develop the gluten. At first, the dough is shaggy that breaks easily. By the last set of stretch and folds, the dough transforms into a smooth, elastic dough.
- Cover the bowl and set in a warm spot in your kitchen for 2-4 hours or until the dough doubles in size.
The exact bulk fermentation time can vary depending on the room temperature. My kitchen is cool during the winter months,d so I often place the covered bowl into the oven with the light on.
Shape
- Turn out the dough and fold and shape it into a round.
- Pull the dough towards yourself, tightening the top and creating proper surface tension.
Proof
- Place the shaped dough into a banneton dusted with rice flour, seam side up.
If you don’t own a banneton basket, place the dough onto a piece of parchment paper with the seam down and lift it into a bowl.
Optional Cold Proof
- Instead of proofing at room temperature, place the covered bowl or banneton in a plastic bag and refrigerate for up to 24 hours.
Bake
- Preheat the Dutch oven for 30 minutes at 450°F/C.
- Tip the bread dough onto a piece of parchment paper. Spray the top of the dough with water, sprinkle with Everything Bagel Seasoning, and gently press into the dough.
- Score the top of the dough and lift into the hot Dutch oven
- Bake for 30 minutes with the lid on. Remove the lid and bake for an additional 10-15 minutes. The internal temperature of the bread will be 200°F/94°C when it’s done.
- Remove the bread from the Dutch oven and place it on a wire rack to cool to room temperature before cutting.
Storage
Place the bread in an airtight container and store at room temperature for 3 days.
Helpful Tips
- Don’t over-flour your work surface. Too much flour will cause the dough to slide around, making it difficult to shape. If you don’t have enough surface tension, wipe away the flour, dry it with a towel, and try again. Or move to a clean workspace. There should be enough flour remaining on the dough so you don’t need to add any additional flour.
- Be gentle when shaping the dough. It’s a fine balance to handle the dough firm enough so you can move it where you want it, but also gentle enough so you don’t deflate the air bubbles in the dough. A bench scraper is a helpful tool when moving the dough, especially when working with a sticky dough.
- Properly preheat the Dutch oven – Ensure the Dutch oven is nice and hot to create a proper oven spring when you place your bread into the oven. The bread will continue to rise, up to 30%, in the first 10 minutes of the baking time as the yeast reacts to the heat.
FAQs
Can you add everything bagel seasoning to sourdough bread?
Yes! I find folding some seasoning into the dough when you mix it and adding some to the top before it bakes gives the bread the biggest flavor!
How to get everything bagel seasoning to stick to the bread?
The best way to get the seasoning to stick is to spray the top of the bread dough with water. After sprinkling the seasoning, press it into the dough so it makes contact with the dough. I’ve found that adding the seasoning to the dough before placing it into the banneton works just as well as after it’s done proofing, but leaves the banneton messy.
Sourdough Everything Bread Recipe
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Equipment
- 6 qt Dutch oven
- mixing bowl
- kitchen scale
- Danish dough whisk
- parchment paper or dough sling
Ingredients
Levain
- 42 g active sourdough starter
- 42 g water
- 42 g all-purpose flour
Sourdough Everything Bagel Bread Ingredients
- 365 g water 1½ cups + 1 tbsp
- 125 g all of levain (can replace with active sourdough starter) ½ cup
- 6 g sea salt 1 tsp
- 45 g everything bagel seasoning 4 tbsp, divided
- 500 g bread flour 4 cups
Instructions
Mix the Levain
- Combine 42 g active starter, 42 g water, and 42 g all-purpose flour in a clean container, like a pint mason jar. Cover and sit in a warm place for 3 hours, or until it comes to its peak.
Mix Sourdough Bagel Bread Dough
- Combine 365 g (1 ½ cups + 1 tbsp) water, 1 tsp salt, 125 g (½ cup) levain, and 25 g (2 ½ tbsp) everything bagel seasoning into a large mixing bowl. Use a dough whisk to mix the ingredients, breaking up the starter.
- Next, add 500 g (4 cups) bread flour and mix until all of the flour is incorporated with the other ingredients.
Strengthen the Dough | Bulk Fermentation
- Cover the bowl with a piece of plastic wrap or a damp tea towel and let rest for 30 minutes.
- Strengthen the sourdough bagel dough with a series of stretch and folds. Grab the side of the dough, lift it straight up, and fold it over to the middle of the bowl. Rotate the bowl a quarter of a turn and repeat. Continue the stretch and folds until you feel the dough become resistant, roughly 8-12 folds. Cover and let the dough rest for 30 minutes.
- This completes one set of stretch and folds. Continue for a total of 4 sets of stretch and folds. The bread dough will look shaggy and break easily at first but will transform to a smooth, elastic dough by the end of the stretch and fold process.
- Cover the bowl and set in a warm spot in your kitchen for 2-4 hours or until the dough doubles in size. The bulk fermentation process can vary depending on the room temperature. My kitchen is cool during the winter months so I often place the covered bowl into the oven with the light on.,
Shape
- Use a dough scraper and turn the dough out onto a lightly floured work surface. Gently adjust the dough into a circle.
- To shape the dough, starting at the top, stretch the dough outward and fold it down to its center. Repeat on the bottom. Then, fold each side to the middle. Use a bench scraper and gently flip the dough over so that the folds are facing down.
- Let the dough rest for 5-10 minutes to allow the gluten to relax. With lightly floured hands, cup the dough and pull it towards you to shape it into a tight ball, adjusting your hand placement as needed.
Proof
- Place the dough into a banneton dusted with rice flour seam side up, cover, and proof for two hours at room temperature.
Optional Cold Proof
- Instead of proofing at room temperature, place the covered bowl or banneton in a plastic bag and refrigerate for up to 24 hours.
Bake
- Preheat the Dutch oven for 30 minutes at 450°F/232°C.
- Tip the sourdough out of the banneton and onto a piece of parchment paper or a dough sling.
- Spray the top of the dough with water. Sprinkle the top of the dough with 20 g (2 tbsp) everything bagel seasoning, gently pressing it into the dough.
- Use a lame, sharp knife, or clean razor blade to score the top of the dough roughly 1/4-1/2 inch deep, giving the bread a place to expand as it bakes.
- Bake for 30 minutes with the lid on. Remove the lid and bake for an additional 10-15 minutes. The internal temperature of the bread will be 200°F/94°C when it's done.
- Remove the bread from the Dutch oven and place on a wire rack to cool to room temperature before cutting. While it may be tempting to slice a piece of bread while it's warm (because it's delicious) doing so will cause moisture to escape, which can cause the bread to be drier.
Storage
- Place bread in an airtight container and store at room temperature for 3 days.
I know you’re going to LOVE this recipe! It’s one of our family favorites. Plus, don’t forget that you can leave a comment or ask me a question here, and I’ll get back to you!
I made this last week and liked it so much I’m making another loaf now. only issue I had was that the topping of bagel seasoning didn’t stay on well and made a big mess when slicing. I’m wondering how it would work with sprinkling it in the bottom of the banneton before putting the dough in.
Mike,
I’m so glad that you enjoyed the loaf of bread. Some of the topping will fall off as you cut into it. I’ve never tried adding this topping to the bottom of the banneton, but I don’t see why it wouldn’t work. Please report back what you find out! Thanks
I had such high hopes for an easier recipe to use. Easy to make but it just didn’t work out for me. Let me start by saying that my recently fed starter was strong. The consistency of my dough never reached the smooth & elastic phase and was very tacky. Even though I kept the dough covered in my oven with the light on during bulk fermentation, the dough never doubled in size even after almost double the approximate time listed.
The other thing that I would like to mention is that there is a typo. In the ingredients section it’s listed that 2 1/2 cups of warm water is needed which conflicts with the 1 1/2 cups of water that is listed in the instructions.
I’m sorry to hear that it didn’t turn out for you. It sounds like your process was similar to what I would do. That’s the adventure in baking with sourdough…so many variables. I hope you try again! Thanks for catching the typo. I’ll update the recipe card.
Can I add the Everything but the bagel seasoning during shaping if I did not add it in during the mixing and stretch and folds?
Yes, but the seasoning will be dispursed differently throughout the dough.